Happy 2016! We’re kicking off the new year with our Black Eyed Pea Tacos and Citrus Salsa. Eating black-eyed peas on New Years Day is a Southern tradition dating back to Civil War times where the peas were eaten to bring good luck and prosperity for the new year. I’ll take a little good luck for my new year and also enjoy the benefits of these pretty black and white legumes. 
Benefits of black-eyed peas:
- Rich in potassium, calcium, magnesium, folate & iron
- High in fiber
- A good source of vegan protein with over 6 grams of protein per half cup
Salsa, salsa, salsa…
Yup, salsa is a staple in our house – possibly an addiction. haha! Although, we love this traditional condiment, it’s always fun to mix-it-up every once in a while. With the abundance of citrus this time of year, and the need to help protect our immune systems with extra vitamin C during the winter months, Citrus Salsa is a delicious way to get those much needed flavonoids an fiber into our diet.
Citrus Salsa: A simple twist on an old classic
- 2 Ruby Grapefruits
- 2 Oranges
- 3 Clementines
- 1 Satsuma (only had one on hand)
- 1 lime
- 1 jalapeno, seeded and finely minced
- 1/2 small red onion, finely diced
- Several mint leaves (feel free to use cilantro, however the mint is so nice with citrus)
- Sea salt to taste
- 1.5 cups black eyed peas (soak overnight)
- 4-6 cups vegetable stock
- 2-3 cloves garlic, chopped
- 4 cups butternut squash, cut into bite-size pieces
- 1 Tablespoon extra virgin olive oil
- sea salt and pepper
- 2 ruby grapefruit
- 2 oranges
- 3 clementines
- 1-2 satsumas
- 1 lime
- 1 jalapeno
- 1/2 red onion, finely diced
- Several mint leaves, minced
- sea salt to taste
- 1 package organic corn tortillas
- Black-Eyed-Peas
- Place pre-soaked and drained black eyed peas in a large soup pot.
- Cover with vegetable broth - about 1-2 inches over the peas.
- Bring to a boil, reduce heat to simmer and continue cooking 35-40 minutes or until peas are tender.
- Note: I add sea salt (about 1/2 teaspoon) and 2 medium cloves of chopped garlic to my peas half way through the cooking time.
- Preheat oven to 375 degrees F.
- Prepare butternut squash by peeling and cutting into bite-size pieces. Drizzle with a little olive oil, balsamic vinegar, sea salt and pepper. Toss until coated.
- Arrange butternut on a large baking sheet in a single layer.
- Roast 20-25 minutes, or until fork tender.
- Remove and set aside.
- Peel citrus and begin cutting into bite-size pieces. I take care to remove most of the bitter pith, however, the pith (white part between the flesh and peel) is chock-full of beneficial flavonoids.
- Prep all other ingredients.
- Using a medium bowl, combine all salsa ingredients and sprinkle with a pinch of high-quality sea salt. Lightly toss.
- I warm my tortillas on an iron skillet.
- Fill with black-eyed peas, roasted butternut and salsa.
- ENJOY!
- vegan, gluten-free, dairy-free, nut-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.